Month: June 2013

First of because if I make it I know exactly what is in it, second, it stays fresh and good a lot longer than regular bread, and it is so fast and easy to do!!

So here comes one recipe out of many variations….this one is perfect for the BBQ season since i replaced part of the water with beer, yes beer! It’s liquid, it’s made of malt or another grain, so why not. The beery taste of the bread, of course depends on the amount of beer you put in. So start with a small one, replace 120ml of water, of the total amount of 300ml with beer, this won’t give the bread a real beer taste, but a certain droughty flavor and you still can spread honey on it and explore a nice combination of flavors. Substitute more water with beer and the bread will underline the taste of saltier spreads like humus or make a perfect match with your favorite salad…..and now go and see what you can do! it’s saturday you might have friends coming for a visit tonight surprise them with some homemade goodness!

what you need:

500g spelt flour

25g of moist yeast

teaspoon seasalt

tablepoon sesameseeds

120ml beer

180ml water

mix all the dry ingredients in a large bowl. Dilute the yeast in lukewarm water and add the the dry mix, stir and than add the beer, the carbonic acid will make the bread airy and fluffy, the alcohol will be vaporize away! Once the dough seperates from the bowl, it has the right constancy and is ready to take a rest and rise.

Wait an hour or even longer, but make sure the dough does not dry out. Put the dough now into the preheated oven and bake for 45 min at 180° (this is my oven, you will get to know yours better while working with it!)

That’s it. After you turned the oven off, leave the door open and let the bread rest again for about 10 mins before taking it out to the garden!

so here comes my recipe of a low fat version of PESTO ROJO, pestos are usually made with a lot of olive oil and nuts, to keep it moist and blendable i used a big junk of red pepper instead of 100ml oil. So good!!! and fresh, mmmhhh

It tastes best with potatoes or raw vegetables, try it also on hot spelt pasta with fresh coriander sprinkled on top!!

what you need:

a handfull of sundried tomatoes ( I personally prefer the dry dried one, they are sometimes only available in glasses and soaked in olive oil, which also works, of course, in this case add even less oil and use the oil from the glass to prepare your pesto.

half red pepper

sea salt

pepper

handfull of fresh chopped coriander

handfull of nuts or pine seeds

oilve oil

mix all ingredients and that’s it! couldn’t be much easier….wow. and now let it rest of a few minutes, sit down and enjoy your homemade pesto with friends*

Inspired by the call for adventurous chocolate recipes by the annual Chocolate Adventure Contest hosted by Scharffen Berger, the only restrictions were that it involve chocolate (naturally) and the results were presented in sandwich cookie format. Still buzzing with frozen dessert ideas after wrapping up Vegan a la Mode at the time, my thoughts naturally turned to ice cream.

Featuring cornmeal, coconut milk, and jalapeño as my adventuresome ingredients, it may not have placed in the contest, but it was still a big winner by my estimation. At the center of it all, rich, creamy chocolate ice cream is accented with a bright pop of fresh peppery spice, combining the contrasting sensations of hot and cold all in one taste. Each slab of the frozen dessert is wedged between two thick, chewy cornmeal blondies sprinkled with big chocolate chunks. While each component is drop-dead delicious separately, they create one truly…

I made a birthday cake for my friend, she told me ones she doesn’t like dates, there is dates in this yummy cake, but to all the people out there who say they don’t like dates, please note they are just for the consistence of the mass. Give them a chance 😉 you can only win here!

It’s so easy:

Base:

3/4 cup dessicated coconut

1/2 cup cashews

4 medjool dates

eventually water

blend these ingredients until combined and smooth to spread.

press the mass firmly into a springform or on a plate. If you sprinkle dessicated coconut first it will be easier to serve the cake later.

Filling:

1 mango

3/4 cup cashews, soaked

120ml almond milk

1/2 cup dessicated coconut

2 tablespoons coconut oil

5 medjool dates

1 juiced lime and its organic zests

blend until smooth and creamy.

Pour the filling over the base and refrigerate until set. (at least 4hrs)

Pumpkinseed oil is so incredibly delicious and healthy, I love to drown my green crispy salad with it every time I get back to Austria, I usually just add a little seasalt and thats it, perfect by nature. In the picture below my salad comes with a sour pink lady apple for extra crunch and vitamins.